Pretend that you are an Ancient Israelite preparing to run from Egypt by baking your own soft matzah. Matzah may be baked from wheat, spelt, barley, rye, or oats.
2 cups flour
1 cup water
Set a timer for eighteen minutes. From the moment the water touches the flour, that is the total time permitted for the preparation of kosher for Passover matzah.
Place the flour in a bowl.
Pour the water into the flour, and knead it quickly.
Pinch off an olive-sized piece of dough.
Say the Blessing for Taking Challah:
Baruch Ata A-Do-Nay Elo-haynu Melech HaOlam Asher Kidishanu B’Mitzvotav V’Tziyvanu L’Hafrish Challah, Harei Zeh Challah.
Blessed are You, Lord our G-d, King of the Universe, Who has sanctified us with His commandments and commanded us to separate Challah, this is Challah.
You must burn this piece of dough completely, in a fire that is separate from the one you are using to bake the matzah.
To Bake the Matza
Pull off plum-sized balls of dough.
Flatten them with your hands. Your matza will be round.
Pierce the flattened dough all over with a fork.
Place on a baking stone or cookie sheet in the middle of the hot oven.
Close the oven using the wood project panel. Secure it in place with some bricks.
The matzah is ready when the timer rings and the 18 minutes are up.
Using pot holders carefully remove the bricks and wood project panel.
Take the cookie sheet or baking stone out of the oven using grilling tongs and turners if necessary.